Garlic Herb Roasted Chicken Breast with Roasted Veggies

This is an example of a meal that Solin would create to include in your personalized meal plan.

Garlic Herb Roasted Chicken Breast with Roasted Veggies

YOUR SOLIN GENERATED RECIPE

Garlic Herb Roasted Chicken Breast with Roasted Veggies

Savor a delightful blend of juicy garlic-herb roasted chicken breast paired with a medley of colorful roasted vegetables. This dish offers a clean, satisfying taste with flavorful roasted bell pepper, zucchini, and broccoli, all lightly kissed with olive oil and fresh garlic for a burst of aromatic goodness.

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NUTRITION

340kcal
Protein
46.1g
Fat
9.8g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken Breast

1 medium Red Bell Pepper

1/2 medium Zucchini

1/2 cup chopped Broccoli

1 tsp Olive Oil

2 cloves Garlic

1 tbsp Mixed Fresh Herbs (Rosemary & Thyme)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, combine minced garlic, mixed fresh herbs, salt, and pepper.

  • 3

    Rub the chicken breast with the garlic-herb mixture on both sides.

  • 4

    Place the chicken breast on a baking sheet lined with parchment paper.

  • 5

    In a separate bowl, toss the chopped red bell pepper, zucchini, and broccoli with olive oil, a pinch of salt, and pepper.

  • 6

    Spread the vegetables evenly on another baking sheet or around the chicken if space allows.

  • 7

    Roast both the chicken breast and vegetables in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 8

    Remove from the oven, let the chicken rest for a few minutes, then slice and serve alongside the roasted veggies.

Garlic Herb Roasted Chicken Breast with Roasted Veggies

This is an example of a meal that Solin would create to include in your personalized meal plan.

Garlic Herb Roasted Chicken Breast with Roasted Veggies

YOUR SOLIN GENERATED RECIPE

Garlic Herb Roasted Chicken Breast with Roasted Veggies

Savor a delightful blend of juicy garlic-herb roasted chicken breast paired with a medley of colorful roasted vegetables. This dish offers a clean, satisfying taste with flavorful roasted bell pepper, zucchini, and broccoli, all lightly kissed with olive oil and fresh garlic for a burst of aromatic goodness.

NUTRITION

340kcal
Protein
46.1g
Fat
9.8g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken Breast

1 medium Red Bell Pepper

1/2 medium Zucchini

1/2 cup chopped Broccoli

1 tsp Olive Oil

2 cloves Garlic

1 tbsp Mixed Fresh Herbs (Rosemary & Thyme)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, combine minced garlic, mixed fresh herbs, salt, and pepper.

  • 3

    Rub the chicken breast with the garlic-herb mixture on both sides.

  • 4

    Place the chicken breast on a baking sheet lined with parchment paper.

  • 5

    In a separate bowl, toss the chopped red bell pepper, zucchini, and broccoli with olive oil, a pinch of salt, and pepper.

  • 6

    Spread the vegetables evenly on another baking sheet or around the chicken if space allows.

  • 7

    Roast both the chicken breast and vegetables in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

  • 8

    Remove from the oven, let the chicken rest for a few minutes, then slice and serve alongside the roasted veggies.